We’re coming to the end of the natural Jerusalem Artichoke season now (bizarrely it’s neither an artichoke, and also nothing to do with Jerusalem!). This recipe makes a very yummy soup if you can get your hands on some:

Ingredients

(all available at The Apiary, except for the oil)

500g Jerusalem Artichoke
500g Turnips
2 Carrots diced
1 Stick Celery sliced thinly
2 White Onions diced
2 Litres of Vegetable Stock
Oil for roasting

Method

  1. Roast your whole artichokes and turnips (skin on) at 170 deg C until they are soft – approx. 25-30 mins in a little oil and salt.
  2. In a frying pan with a little oil and a knob of butter, slowly fry the onions, carrots and celery until soft, but not coloured.
  3. Once your artichokes and turnips are soft, remove from the oven and allow to cool so you can peel them. Roasting in the skin adds to the flavour.
  4. Now add your stock to the frying vegetables and simmer gently for about 20 minutes.
  5. Peel the artichokes and turnips (don’t worry if a little skin is left, you will remove this later).
  6. Pour vegetables and stock from the frying pan into a big saucepan add your peeled artichokes and turnips.
  7. Blitz with a hand blender or food processor (if using a food processor, blitz in small amounts and combine).
  8. Pass the soup through a sieve to remove any big lumps and any excess skin you may not have been able to peel off.
  9. Warm soup through and season to your taste with salt and white pepper.
  10. Enjoy!

We like to have this with a warm crusty roll and butter.